Slow cooker chicken wild rice soup

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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 271.6

Total Fat: 9.9 g
Cholesterol: 67.7 mg
Sodium: 668.3 mg
Total Carbs: 24.4 g
Dietary Fiber: 2.8 g
Protein: 21.9 g

View full nutritional breakdown of Slow cooker chicken wild rice soup calories by ingredient

Introduction

24 ounce Chicken Breast (cooked), no skin, roasted 4 cup Wild Rice 6 cup Chicken Broth 1 cup Milk, nonfat (skim milk) 1 cup Half and Half Cream 3 large (7-1/4" to 8-1/2" long) Carrots, raw 3 stalk, large (11"-12" long) Celery, raw 1 large Onions, raw 3 clove Garlic 4 cup, pieces or slices Mushrooms, fresh 0.25 cup Butter, unsalted 0.25 cup Flour, white 24 ounce Chicken Breast (cooked), no skin, roasted 4 cup Wild Rice 6 cup Chicken Broth 1 cup Milk, nonfat (skim milk) 1 cup Half and Half Cream 3 large (7-1/4" to 8-1/2" long) Carrots, raw 3 stalk, large (11"-12" long) Celery, raw 1 large Onions, raw 3 clove Garlic 4 cup, pieces or slices Mushrooms, fresh 0.25 cup Butter, unsalted 0.25 cup Flour, white

Minutes to Prepare: 30

Minutes to Cook: 420

Number of Servings: 10

Ingredients

1.5 pounds boneless skinless chicken breasts

6 cups chicken stock

4 cup wild rice (1c uncooked)

3 cloves garlic, minced

1 onion, diced

3 carrots, peeled and diced

3 stalks celery, diced

0.5 teaspoon dried thyme

0.5 teaspoon dried rosemary

2 bay leaves

1 lb. cremini mushrooms, thinly sliced

0.25 cup unsalted butter

0.25 cup all-purpose flour

1 cup milk

1 cup half and half* - sub evaporated milk?

2 tablespoons chopped fresh parsley

Directions

Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker. Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time. Remove chicken from the slow cooker and shred, using two forks. Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste. Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.

Serving Size: 10 2c serving

Number of Servings: 10

Recipe submitted by SparkPeople user SCIGEEK.